These Small Batch Black Bottom Cupcakes are moist and chocolatey treats that are topped with a dollop of creamy chocolate chip cream cheese filling. They're a scaled down version of my simple and delicious black bottom cupcakes recipe that are perfect for a smaller crowd!
1ozSemi-Sweet Mini Chocolate Chips(plus extra for topping, if desired)
chocolate cupcakes
½cupAll-Purpose Flour
¼cupUnsweetened Cocoa Powder
½teaspoonBaking Soda
½cupGranulated Sugar
1Large Egg(room temperature)
2tablespoonVegetable Oil
¼cupWater
2teaspoonApple Cider Vinegar or White Distilled Vinegar
1teaspoonVanilla Extract
Instructions
Chocolate Chip Cream Cheese Filling
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Line a standard cupcake tin with cupcake liners. Tip: Depending on the type of cupcake liner used, you can yield between 6-9 cupcakes for this recipe.
In a small mixing bowl, mix together the softened cream cheese, egg white, and granulated sugar until well blended. Tip: I started with a spatula to until the cream cheese was smooth and creamy, then I switched to a whisk.
2 oz Cream Cheese, 1 Large Egg White, 1 teaspoon Granulated Sugar
Fold in the mini chocolate chips with a spatula or spoon, then set to the side.
1 oz Semi-Sweet Mini Chocolate Chips
Chocolate Cupcakes
In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar.
1 teaspoon Granulated Sugar, ½ cup All-Purpose Flour, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Baking Soda, ½ cup Granulated Sugar
Add in the egg, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thinner, runnier side.
2 tablespoon Vegetable Oil, ¼ cup Water, 2 teaspoon Apple Cider Vinegar or White Distilled Vinegar, 1 teaspoon Vanilla Extract, 1 Large Egg
Using a 1 ½ tablespoon-size cookie scoop (or 2 spoons), fill the cupcake liners no more than ½ full, then top with a spoonful of the chocolate chip cream cheese filling. If desired, add a few more semi-sweet mini chocolate chips to the top.
Bake for 22-24 minutes at 350ºF.
Remove from the oven and cool for 10 minutes in cupcake tin. Then transfer to wire rack and allow to cool completely.
Keep cupcakes stored in an airtight container in the refrigerator for up to 5 days. They can be enjoyed chilled or at room temperature.
Notes
Your eggs should be at room temperature before starting
The cream cheese should be softened and at room temperature. If it's still even the slightest bit cold, it will leave small lumps in the filling and look like cottage cheese.
Fill the cupcake liners only halfway full to leave room for a dollop of chocolate chip cream cheese filling.